Ingredients (Serves 4)
For the Beef Stir-Fry
- 1 lb (450 g) ground beef
- 1 tbsp sesame oil or olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 small onion, diced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- Salt and black pepper, to taste
Homemade Teriyaki Sauce
- ⅓ cup soy sauce
- 3 tbsp brown sugar or honey
- 2 tbsp mirin or rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- 2 tbsp water
For Serving
- Cooked white or brown rice
- Sesame seeds
- Sliced green onions
Optional Add-ins
- Edamame
- Mushrooms
- Snap peas
- Sriracha or chili flakes
Instructions
1. Make the Teriyaki Sauce
- In a small bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger.
- Mix cornstarch with water separately, then stir into the sauce.
- Set aside.
2. Cook the Ground Beef
- Heat oil in a large skillet or wok over medium-high heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess grease if needed.
3. Add Aromatics & Vegetables
- Stir in onion, garlic, and ginger.
- Cook for 1–2 minutes until fragrant.
- Add broccoli, carrots, and bell pepper.
- Stir-fry 4–5 minutes until vegetables are tender-crisp.
4. Add the Sauce
- Pour teriyaki sauce into the skillet.
- Stir well and simmer 2–3 minutes until thickened and glossy.
5. Assemble Bowls
- Spoon rice into bowls.
- Top with beef stir-fry mixture.
- Garnish with sesame seeds and green onions.
Tips for Best Results
Use High Heat
A hot skillet helps vegetables stay crisp instead of steaming.
Don’t Overcrowd the Pan
Cook in batches if doubling the recipe.
Adjust Sweetness
- Sweeter sauce → add more brown sugar or honey
- Less sweet → reduce sugar slightly
Meal Prep Friendly
This dish reheats very well for lunches.
Add Crunch
Top with crushed peanuts, crispy onions, or extra sesame seeds.
Variations
Low-Carb
Serve over cauliflower rice.
Spicy Version
Add sriracha, chili garlic sauce, or red pepper flakes.
Extra Protein
Mix in edamame or top with a fried egg.
Storage
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat in skillet or microwave with a splash of water
